Fermentation science

Sourdough starter — rise & pH over time

Click legend to toggle · Solid = rise % · Dashed = pH

← Rise above original volume (%) pH →

100% hydration starter, 1:1:1 feed · Sources: Gänzle et al. (1998), De Vuyst et al. (2011), Hamelman (2004)

Fermentation science

Temperature needed to hit peak in a given time

Click legend to toggle · Solid = hours to peak rise · Dashed = doubling time · Red = heat-stress zone

← Temperature (°C) Hours →

100% hydration starter, 1:1:1 feed · Sources: Gänzle et al. (1998), De Vuyst et al. (2011)